GLAZED LEMON POUND CAKE LOAF
Steps:
- Preheat oven to 350°F. Lightly grease a 1lb loaf pan (9x5-inches) with baking spray (*see notes) or butter and coat lightly with flour. Line prepared pan with parchment paper, leaving overhang on two sides. Set aside.
- In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Mix in one egg at a time, scraping bowl as needed. Mix in vanilla, optional lemon extract, lemon zest, baking powder and salt. Alternate additions of flour, lemon juice and sour cream until fully combined and no streaks remain.
- Carefully pour batter into prepared loaf pan. Use an offset spatula to level off the top.
- Bake at 350°F for 15 minutes, then reduce temperature to 325°F. Continue to bake for an additional 50-60 minutes or until a cake tester or toothpick inserted in the center of the cake comes out clean or with only a few moist crumbs.
- Cool in pan for 10-15 minutes. Using parchment overhang, carefully pull up and outwards. Transfer loaf to a wire rack to cool completely. When cool, remove loaf from parchment paper. Allow loaf to rest on a wire rack placed on top of a large baking sheet. This will catch any glaze that drips.
- Prepare glaze. In a medium bowl, beat together powdered sugar and lemon juice until smooth. Slowly pour or spoon glaze over the top of the loaf cake. Use an offset spatula to smooth out the glaze and spread evenly. Allow loaf cake to rest until glaze has set completely.
- Slice and store remaining slices in an airtight container for up to several days.
LEMON LOAF CAKE RECIPE BY TASTY
Learn how to make your favorite coffee shop's signature pastry. It's lemony, sweet, decadent, and worth the wait.
Provided by Katie Aubin
Categories Desserts
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the cake: Preheat the oven to 350°F (180°C). Grease a 9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper.
- In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3-4 minutes.
- Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.
- In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry and wet ingredients to the batter, about ⅓ at a time, starting and ending with the dry ingredients. Beat between each addition until just combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about 1 hour.
- Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth.
- Pour the icing evenly over the top of the cake, spreading to reach the edges of the pan. Let the glaze set completely, about 30 minutes.
- Transfer to a serving platter, slice, and serve.
- Enjoy!
Nutrition Facts : Calories 607 calories, Carbohydrate 91 grams, Fat 24 grams, Fiber 0 grams, Protein 7 grams, Sugar 71 grams
LEMON-GLAZED POUND CAKE
Provided by Tia Mowry
Categories dessert
Time 2h55m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F.
- Generously grease a 10-inch Bundt pan with butter and dust with flour.
- In a medium bowl, whisk together the 2 1/4 cups flour, baking powder, baking soda and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the 4 tablespoons butter and the sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl and then beat in the eggs, one at a time, beating well after each addition. Scrape the bowl again, then add the vanilla, lemon zest and lemon juice. Beat until combined. On low speed, add the flour mixture in three parts, alternating with the yogurt; mix until fully combined. Fold in the blueberries by hand.
- Spoon the batter into the prepared Bundt pan and smooth the top with a rubber spatula. Bake until an inserted toothpick comes out clean, 30 to 40 minutes. Cool the cake in the pan on a rack for 10 minutes. Place a plate over the pan and invert the cake onto the plate.
- For the glaze: Combine the water and sugar in a saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the lemon juice.
- Transfer the cake to a platter and brush the glaze over the cake, letting it soak in. Let cool.
- For the candied lemons: Combine the 1 cup sugar and the water in a medium skillet. Simmer over medium heat until the sugar has dissolved. Add the lemon slices and continue simmering until the rinds are soft, 15 minutes. Sprinkle 2 tablespoons sugar on a baking sheet lined with parchment. Place the cooked lemons on the sugar; then sprinkle with another 2 tablespoons sugar. Let dry at room temperature until tacky, about 1 hour.
- Decorate the cake with candied lemon slices.
LEMON POUND CAKE LOAVES
My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! -Lola Baxter, Winnebago, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 mini loaves (6 piece each).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.
Nutrition Facts : Calories 262 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 201mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
HARVEST POUND CAKE
Bring all your favorite flavors of fall into one delicious Harvest Pound Cake. It's a cozy coming-together of fresh apples, chopped nuts and caramel that no one can resist. Prep time is only 20 minutes, and this delicious apple harvest pound cake with caramel glaze is worth it!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat granulated sugar, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour into pan.
- Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to cooling rack.
- In 2-quart saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon glaze over warm cake.
Nutrition Facts : Calories 520, Carbohydrate 54 g, Cholesterol 55 mg, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 280 mg
HOMEMADE LEMON POUND CAKE
I take this cake when asked to bring dessert for potluck lunches. The ladies sometimes come to blows to see who gets to take home the leftovers! -Corkey Addcox, Mt. Shasta, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 mini loaf (6 slices).
Number Of Ingredients 11
Steps:
- In a small bowl, combine the sugar, egg, oil, orange juice and extract. Combine the flour, baking powder and salt; add to egg mixture and mix well. Stir in poppy seeds if desired., Pour into a greased and floured 5-3/4x3x2-in. loaf pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, whisk confectioners' sugar and lemon juice until smooth; drizzle over cake.
Nutrition Facts : Calories 200 calories, Fat 8g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 111mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
GLAZED LEMON POUND CAKE
This Glazed Lemon Pound Cake doesn't rise very much, so don't be surprised if it's shorter than you might expect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk.
- Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.
- Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice. Upon removing cake from oven, immediately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.
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